Greek Orzo Salad
Recipe By: http://veganadventures.squarespace.com/, Adapted
Serving Size: 8
Preparation Time: 45 minutes
Salad
1 1/2 cups dry orzo
4 cups vegetable broth
1 tablespoon canola oil
1/2 cup finely chopped onion
1 red bell pepper, diced
1 (15 oz) can kidney beans, drained and rinsed
1/2 cucumber, peeled and diced
1 cup halved cherry tomatoes
1/2 cup halved and pitted marinated olives
1 (6 oz) jar artichoke hearts, drained and chopped
1/2 cup toasted soy nuts
1/4 cup finely chopped fresh parsley
2 cups baby spinach, chopped
Dressing
1/4 cup olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh oregano leaves
salt and freshly ground pepper to taste
1. Prepare the orzo according to package directions using the vegetable broth instead of water. Drain and rinse with cold water. Place in a large bowl and allow to cool, tossing occasionally.
2. In a small frying pan, heat oil, fry onions and pepper for a few minutes. Set aside and cool.
3. While orzo and onion/pepper cools, prepare the dressing. Whisk all ingredients together in a small bowl. Set aside.
4. Once orzo and onion/pepper has cooled, add remaining salad ingredients and toss well. Pour in dressing and toss until well coated. Serve chilled or at room temperature.
